Rosemary and Cashew Spread

One of the things I love is having spreads or dips in the fridge to stuff inside a sheet of nori, or to spread on raw crackers, or raw or cooked, gluten-free wraps. These make great snacks or meals: with a filling spread all you need to do is add some sliced veggies and green leaves and you have got your self a quick lunch or dinner!

Rosemary and Cashew Spread
1.5 cups cashews, soaked for at least 1 hour in water
4 Tablespoons lemon juice
About 3 cm leek
¾ tsp herb salt
Pinch black pepper
1 tsp fresh rosemary

Soak the nuts for at least 1 hour in water. Drain and grind in a food processor. Add the remaining ingredients and blend until creamy. Chill for a couple of hours to make the spread more firm. In this picture I have served this dish with a drizzle of olive oil, some pink Himalaya salt and black salt and a sprig of fresh rosemary.


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